Learn from the father of vegan pastry himself.Enroll to Class
Toni Rodríguez started the vegan pastry revolution, achieving everything from creating the first vegan macaron to founding the first vegan bakery in Europe. Toni takes us back to 2010 when he perfected the vegan macaron recipe (after 800 tests and 2 years of research!). He teaches this class in a way you've never experienced before; you'll learn about Vegan Butter, Vegan Eggs, ingredients, theory, and basics. Learn Macaron, Brioche, Croissant, French Entremet, Tart, Cinnamon Rolls. You don't need to be vegan to take this class; Toni's love and passion for pastry is for everyone.
From Vegan Butter to Vegan Eggs! Learn to make Macaron, Brioche, Croissant, French Entremet, Tart, and Cinnamon Rolls from the Father of Vegan Pastry.
Program. Skills that take you to a whole other level.
This class comprises 27 lessons, lasting over 7 hours in total. The videos are presented in English.
Meet the Father Of Vegan Pastry
Toni Rodríguez opens up about his journey to pastry 15 years ago. Back then, there was no Vegan pastry, and carrot cake didn't exist — carrots were only used in salads! He took a risk by quitting his desk job and following his passion for pastry. He struggled his way to success by washing dishes and eventually creating the industry we all know today.
Creating The First Vegan Macaron
Vegan macaron didn't exist back then. After 2 years and 800 tests, Toni finally achieved the perfect shell and filling. Once he mastered his creation, many of his idols started producing his recipe, like Pierre Hermé, Ladurée and others. His success was well deserved! In this lesson, you'll learn about the creation process, the discovery of potato protein and how Toni integrated ingredients that have never been used in pastry before.
Developing Vegan Recipes
Get an inside look into Toni's story to see how he progressed from the person mixing the ingredients to a chef that understands the science behind pastry and how each ingredient works.
Your vegan story starts with an understanding of the ingredients. All of the ingredients, not just the vegan ones! Toni breaks down a list of non-vegan ingredients that may surprise you — wine, beer, and honey for one. The list is long, but the vegan list is even longer, and that's the advantage. You have so much more possibilities when you think vegan.
Pectins, Proteins, and Gums
Thickening, emulsifying, and whipping means mousses, creams and glazes - all of which can be done in Vegan pastry. Toni discovered potato protein in 2009, and now it's a benchmark of the Vegan industry.
Vegan Butter and Eggs
Toni teaches you the base recipes for any vegan dessert, including a gluten-free mix, neutral glaze, vegan butter, and, of course, vegan eggs. Learn about the difference between vegan egg whites for whipping and cooking, the "cold" and "hot" methods.
Strawberry Sponge GF
This sponge is made by simply blending it! That's something we haven't seen before! Toni teaches us how baking temperatures should differ depending on the size of the sponge you're making. Now, whether you're baking a small or a big cake, you know what to do. Time to bake!
"It's possible to make gluten-free sable sandy, tasty, dairy-free, and egg-free," Toni says, and then his words become a reality. Learn to work with ingredient proportions to make your sable more or less crunchy.
This lesson teaches you about the different kinds of coconut oil, how to avoid losing the acidic flavors in creams, and how to work with thicker purees of higher fiber content.
Toni demonstrates how you can create soft textures when cooking with agar. Strawberry marmalade is so easy to make that he even refers to it as "Fast Marmalade." This recipe allows you to choose your favorite berries or fruit and make it your own.
Learn how to create a light, aerated meringue without the eggy taste — cause there are no eggs! With nothing to dilute the coconut flavour, the coconut has a chance to shine. Enjoy the unexpected taste of this pure, tropical pleasure!
Strawberry Velvet and Glaze
Taste the freshness of the strawberry and lime, the creamy coconut, and the light mousse. Follow Toni's step-by-step instructions as he finishes this modern cake STRAWBERRY, LIME, AND COCONUT ENTREMET with Gluten Free Sponge and Sable, Strawberry Cremeux, and Marmalade, Coconut Mousse, Strawberry Velvet, Neutral Glaze, and Strawberry Chocolate Decoration.
We're starting this tart recipe with another kind of Sable that Toni has prepared to teach you. However, it's not gluten-free this time! Learn how to adjust your ingredient proportions to make your sable with or without gluten. You are the boss now!
Almond Pecan Cream
Toni teaches you how to make your own pecan flour and transform your creation into the cream for PECAN-YUZU TART.
Pecan Whipped Ganache
The pecan flavor is everywhere in this ganache! In this lesson, learn how to work with vegan chocolate, discover the correct temperatures for whipping the ganache and create the perfect vegan emulsion.
For Toni, it’s not enough to just make caramelized pecans. He wants to make them extra special, and in this class, he shares his tips for how! Take notes on these storage tips — depending on your climate conditions — cause PastryClass students are gathered from across the world.
Yuzu glaze is the perfect finishing for this PECAN-YUZU TART. Taste the pecan madness in this fresh, naturally flavored tart! It's crunchy and acidic, with a taste of vanilla and almond, but most importantly - it's light!
Learn how to create a vegan macaron with Toni's very own invention: vegan egg whites. As you mix your dough, Toni will take you through the texture changes, so you can learn how to master your dough texture to create thicker or thinner macaron shells. Get expert tips from Toni about drying the shells, even in humid countries. He is an expert, after all!
Toni says that people say you can't create anything special with chocolate and raspberry because it's so common. But, he doesn't want to create something special. He wants to create something that everybody loves!
RASPBERRY CHOCOLATE MACARON
Raspberry Macaron Shells, Creamy Chocolate Ganache, and Salty Chocolate Crunch. It took Toni 800 experiments and 2 years in 2010 to create the first-ever vegan macaron, and now he's sharing it with you. It was worth every moment of tasting!
Vegan Butter has its moment in this lesson as you learn how to incorporate it into Brioche. Then, you can use the knowledge Toni gives you to play with your brioche flavors; the variations are limitless! Toni might even share some of his ideas with you.
Cocoa Cookie And Nutella Cream
Toni says, "If you make this recipe and someone says they don't like it —don't trust this person." Well, we trust Toni and, more importantly, our own tastebuds. In this lesson, you'll learn how to temper your cream on the table; not only is this a fun technique, but it also preserves the texture, prevents it from splitting, and creates a creamy and silky cream.
This brioche recipe is life-changing. Roll the Brioche, chop the Chocolate, spread the hand-made Nutella Cream, shape the Babka, sprinkle the Cocoa Cookie, and brush with Glaze. Finally, enjoy the explosion of taste; warm hazelnut and orange brioche with a crunchy cookie on top. Your life will never be the same!
Toni teaches us every step to making a Vegan Croissant dough; the lamination, the folds, and the shaping. He helps us learn how to bake with our senses, helping us gauge the dough by touch and feel!
This crumble recipe with brown sugar is perfect for WALNUT-CINNAMON ROLLS. Learn how to use it in various ways, by baking it separately or with the rolls. Throughout this class, Toni gives you options so you can add your own touch.
There’s a secret ingredient to this cream, Toni is very creative! Learn how to make a spread for the Cinnamon Rolls and elevate your dough rolling skills.
Toni believes croissant dough must be crunchy. But what if you are in a humid country? No problem! He shows you 2 tricks that will take your baking skills to the next level, regardless of any humidity! This is what Toni is all about: sharing his recipes with generosity, knowledge, and talent and making sure they are suitable for everyone.
Watch, Read, Succeed!
For every skill.
In every kitchen.
This class is approachable for experienced home bakers and has advanced techniques for professional chefs.
You’re an experienced home baker, influencer, blogger or a pastry student.
You’re a pastry chef, instructor, recipe developer or industry professional.
You’re a pastry business owner, team manager, advisor, or researcher.
Choose a plan
that's right for you.
Enroll to class today with our 5-star full refund guarantee.
3901 Year Access1 InstructorWorkbookBonus SectionSupport
490Lifetime Access1 InstructorWorkbookBonus SectionSupportCertificate
All-bundle, 1 year$
14901 Year AccessWorkbookBonus SectionSupportCertificate
Lifetime Offer Ends SoonLifetime AccessWorkbookBonus SectionSupportCertificate
Try this class for free.
Enter your email and access a sample of the class.
It doesn’t matter if you are vegan or not, I am inviting you to think differently about Vegan Pastry.
— Toni Rodríguez
Join thousands who have already taken a class.
I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!
I feel like I’ve grown so much as a baker and I’ve loved interacting with the PastryConnect community on here, made so many friends, shared my work and got feedback. Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!
I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!
Next class you’ll love.
When do the pastry classes start?
You can start your class anytime… In fact, what are you waiting for? Start your pastry journey right now, click me!
For how long can I access the pastry class?
Depending on the enrollment option you choose. A Premium enrollment gets you lifetime access, while a Standard enrollment gets you access for 1 year.
How much do pastry classes cost?
They start from $390 USD and go up to $590 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with options of lifetime access, official certificate, class workbook, bonus section, PastryConnect access and more.
What is our 5-star refund policy?
Our goal is to make sure that you have the best learning experience possible. If PastryClass isn’t for you, simply email us within 5 days from the date of your enrollment purchase, and we'll provide a full refund.
Full information on our special 5-star refund policy you can find here.
What skill-level is required for pastry classes?
Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.
We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.
What do I get after enrollment?
You have two enrollment options to choose from:
• STANDARD enrollment gets you 1-year access to one class.
• PREMIUM enrollment gets you lifetime access to one class, and a certificate of completion.
Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryConnect, our member’s community platform.
What tools and ingredients do I need?
Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!
For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.
All of the tools you may need are accessible in every country from local or online pastry shops.
Can I ask questions?
There are 3 ways you can ask questions before and after enrollment.
1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.
2. The PastryConnect forum is where you can ask fellow students any questions about your pastry class, share your results, discuss anything related to your studying process, make pastry friends and help other students on their journey.
3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at email@example.com.